Grilled Baby Bok Choy with Miso Butter

Recipe: Grilled Baby Bok Choy with Miso Butter

Makes : 4 servings | Featured Recipe , Salads/Sides Vegetarian
Boiling or steaming bok choy often results in a watery, stringy vegetable, whereas grilling the halved heads slathered with miso butter equals pure flavor. Be sure to keep the heat at medium so the paste can caramelize without burning. My first few attempts at grilling the whole heads of bok choy resulted in charred leaves that were too crisp to enjoy. Now I separate the leaves from the stalks and use them raw in a salad that wilts under the heat of the grilled vegetable.


  • 3 tablespoons softened unsalted butter
  • 3 tablespoons miso paste*
  • 1 1/2 pounds baby bok choy (about 6 heads)
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • Freshly ground black pepper
  • Salt


  • In a small bowl, mix the butter and the miso together with a fork until well combined. Set aside.
  • Preheat the grill to medium heat. Cut the leaves away from the bok choy stalks. Halve the stalks lengthwise. Rinse the leaves and stalks well, removing any dirt or hidden sand. Remove any excess water.
  • Stack the bok choy leaves and then roll them into a thick cigar shape. Slice the leaves into thin shreds and put them in a large bowl. Add the olive oil, lemon juice, 1/4 teaspoon pepper, and a large pinch of salt and toss to combine. Transfer the salad to a wide platter.
  • Put the stalks in the large bowl. Using your hands (or a fork), coat the bok choy with the miso butter. Set the bok choy on the grill, cut side down. Close the lid and grill over medium heat until golden brown, about 5 minutes. Turn the bok choy with tongs and grill until golden and crisp--tender, 5 to 6 minutes more. Put the hot bok choy directly on top of the salad to wilt the leaves. Sprinkle additional black pepper over the bok choy. Serve immediately.
  • *Note: Miso paste is a fermented soybean paste, most typically made from a combination of rice and soybeans. Since it can also be made from barley or other grains, be sure to use one that's rice based if you're gluten free.

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